How long can you keep eggs is the question people always ask. Eggs are perishable and should be stored in the refrigerator or freezer. There are many factors that can affect the shelf life of eggs. When handled and stored properly, eggs rarely go bad. However, if you keep them too long, they will likely dry out. These fresh egg storage tips below will help you learn how to store eggs properly.
Refrigerator
Store eggs in the refrigerator at 4°C or less. Store them in their original box on an indoor shelf and away from sharp foods. The temperature on an inner shelf remains more constant than that of the door, which is frequently opened and closed. The carton prevents the eggs from picking up odors or flavors from other foods and helps prevent moisture loss.
Raw eggs that have been removed from their shells should be refrigerated in a tightly covered dish. Chilled whole egg yolks should be covered with water to keep them from drying out; drain before use.
Below you can see how long hard-boiled eggs and raw eggs keep in the refrigerator.
Raw whole eggs (in shell) – 4 to 5 weeks from packaging date or approximately 3 weeks from purchase
Raw whole eggs (lightly beaten) – Up to 2 days
Raw egg whites – Up to 4 days
Raw egg yolks - Up to 2 days
Hard-boiled eggs (in shell) - Up to 1 week
Hard-boiled eggs (peeled) – Use the same day for best qualityFreezer storage
If you have more eggs than you can use in a few weeks, you can remove them from their shells and freeze them. Freeze only clean, fresh eggs. Place in freezer containers, seal tightly and label with number of eggs, whites or yolks and date. Thaw frozen eggs overnight in the refrigerator.
Egg yolks thicken (or gel) when frozen. To prevent gel from forming, beat 1/8 teaspoon salt or 1-1/2 teaspoon sugar or corn syrup per ¼ cup yolks (4 large) before freezing. Indicate on the label “with salt” (main dishes) or “with sugar” (desserts).
Below you can see how long hard-boiled eggs and raw eggs keep in the freezer.
Eggs freezer (-17°C or colder)
Raw whole eggs (in shell) – Not recommended
Raw whole eggs (lightly beaten) – Up to 1 year
Raw egg whites – Up to 1 year
Raw yolks – Up to 1 year
Hard-boiled eggs (in shell) – Not recommended
Hard-boiled eggs (shelled) – Not recommended (white becomes tough and watery)
